Summary

Pigs constitute a natural reservoir of Campylobacter spp., which implies a food safety concern. A potential means to control pathogens is inclusion of non-digestible oligosaccharides (prebiotics) in the diet. Prebiotics act by stimulating the growth of fermenting bacteria beneficial for the gastrointestinal health of the host. This study aimed to assess a possible Campylobacter spp. reducing effect of feeding pigs with lupin and chicory just prior to slaughter. The short-term inclusion of lupin in pigs’ diet prior to slaughter reduced the excretion level of naturally occurring Campylobacter. This indicates a lower risk of carcass contamination at slaughter and then a lower infection risk associated with consumption of pork.